Tray-baked pork chops with rosemary and pears

pork pear rosemary

I’ve been making this dish for years. It’s a perfect meal for Saturday lunch when you want to get on with the weekend and not spend the day in the kitchen.

I regularly make this on Saturdays once the girls’ ballet lessons are out of the way (why, oh why did I go for dance lessons on a Saturday morning?) and it’s simply a case of throwing everything in a roasting tray, tossing in olive oil and bunging in the oven. Easy as. It doesn’t really warrant a recipe, but I thought I’d write it down anyway. It is actually based loosely on an early Jamie Oliver recipe, from his Naked Chef days, but even easier – if that’s possible.

So, simple and tasty and the kind of food I have to stop my children picking up and eating with their fingers, until I give in and join them.

pork pear rosemary

Tray-baked pork chops with rosemary and pears

Serves 2 adults and 2 children

3 or 4 pork chops – I used to share one between my two kids, but now they’re getting bigger they demand one each
several sprigs of fresh rosemary
6 large carrots, scrubbed and chopped into large chunks or quartered lengthways
3 pears, cored and quartered
4 large potatoes, scrubbed and quartered
6 garlic cloves
salt and pepper
2 tbsp olive oil

Preheat the oven to 220°C / gas mark 7.

Arrange the pork chops, rosemary sprigs, carrots, pears, potatoes and garlic in a large roasting tray.

Season well with salt and pepper. Drizzle with olive oil and toss to make sure all the ingredients are lightly covered.

Roast in the oven for 45 minutes to an hour, until everything is nicely browned and turning the chops and vegetables once or twice during the cooking time. The pears will be squishy and the garlic oozy, while the pork chops will be sticky and the carrots will have that lovely caramelised thing going on. The kitchen will smell incredible.

Serve with a big dollop of mayonnaise, homemade preferably, or the best shop-bought you can afford.

Cooking-with-Herbs

 

As rosemary is used in abundance in this dish, I’m entering it into Cooking with Herbs hosted by Karen at Lavender & Lovage where the themed herb this month is rosemary.

About these ads

15 thoughts on “Tray-baked pork chops with rosemary and pears

  1. LOOK at that tray of deliciousness! I love it and what a GREAT way to promo fresh rosemary too, such a fabulous and family friendly recipe, thanks so much for adding it to cooking with herbs! Karen

  2. I haven’t had pork chops in years. Its something I used to eat with my dad and I used to love the crispy fat but for some reason have never cooked it for my husband. I love how you have combined yours with rosemary and pears and that everything is cooked in one tray, saves on the washing up and a tasty dish with minimal effort. Great midweek supper.

  3. Pingback: Highlighting: 5 fantastic family food blogs | Fish Fingers for Tea

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s